Tales & Spirits – Martini Fest – Reviewed

Tales and Sprits has never disappointed me with their food and innovative Cocktails. Food is really outstanding and it’s a vegetarian restaurant. I have tried almost every thing on the menu, on my multiple visits with friends and family.

Recent ongoing Martini fest gives me a one more reason to visit.

The B Team was invited for tasting of their signature Martini and Food.

Martini’s we tried :

Ferrero Rocher Martini – It had Vodka, crushed black pepper, nutella, rice Krispies with a Ferrero Rocher Chocolate Ball on the rim. Mixed flavours of Sweet with a hint black pepper gave unique taste to it.

Espresso – Vodka, espresso, simple syrup. Strong flavor of Coffee simply compliment the Vodka presence. Nice bitter taste with after flavor of Vodka made this drink of the night.

James Bond Series 007 – Vodka, sweet and sour, green olives (stirred not shaken). It was one of the strongest Martini of the lot. Warmth would be felt with every sip.

Cotton Candy Swirl – Vodka, strawberry crush, pineapple liquid, cotton candy, lime. This had dramatic effects in the preparation, soft cotton candy was placed and Vodka was poured out which melted and eventually and gave a sweetened after taste.

Dragon Tales – Vodka, jalapeno, dragon fruit, farm basil and lime juice. Next strongest Martini with little different taste from the rest due to the basil and Dragon Fruit.

T&S Dirty Martini – Gin, olive juice, lime juice. This is the signature Martini from T&S with a twist of lime along with Gin mixed with Olive brine.

The Mr Freeze – Vodka, grenade, raspberry eye balls, sweet and sour.

Porn Star Martini – Vodka, orange liqueur, passion fruit, lime, golden petal dust.

Broken Heart Blues – Vodka, gin, lime juice, blue curacao, edible purple petal dust.

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Food :

Farmers Snacks:
Jalapeños & Mozzarella Cigars: This is one of the best Mozzarella Cigars I have ever tasted. Crispy cover with oozing Cheese within. Served with Pink pony dip.

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Eadamame Gyōzas: This was bit dry as per my palate with less stuffing and flavourful.

Shitake Bok Choy Gyōza: Shitake are basically an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries. It is considered a medicinal mushroom in some forms of traditional medicine. This was nice an juicey compared to the earlier one with strong flavor of Garlic and Ginger.

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Balsamic Mushroom Skewers: Nice big Juicey Mushroom grilled to perfection with chimmichurri which is an uncooked sauce used for grilled meat; it comes in a green version (chimichurri verde) and a red version (chimichurri rojo) and seems to come from Uruguayan cuisine. It is made of finely chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. In Uruguay, the dominant flavoring is parsley, garlic, red pepper flakes, and fresh oregano.

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Soup:
Wine Cheese Popcorn Soup: This an unique and signature soup from T&S. It’s nice, thick and warm popcorn flavour soup with wine cheese infused. It is served with Bucket of crunchy popcorn to add more flavour to it.

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Spa Salad: Very nicely presented in an half cut Pineapple stuffed with mixed leaves, Brussels sprouts, Broccoli, apple, Pineapple tossed in Mustard sauce, Coconut oil and chilly Dressing. Overall an healthy affair.

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T&S Fillers:

Thai Jungle Curry: One of the Best Thai Curry in the town. I bet you won’t regret this. Getting the perfect consistency without losing or overpowering other flavors is the most important thing while preparing Thai Curry, and T&S achieves it ease.

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Mascaporne Cream Cheese Pizza: Thin crust pizza with toppings like Tomato Concasse, Marinated peppers, Zucchini, farm fresh onions, spiced up with Paprika Flakes. Pizza retains its crispiness till the last bite.

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Malai Paneer Balchao: This was absolutely an outstanding dish. Soft Paneer chunks cooked in fiery Goan Vegetarian pickle paste served with Buttered Buns. Perfect spice levels with nice red in colour might increase your appetite.

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T&S Biscuit Bhakri: A Rajasthani fusion preparation, Cumin scented Crisp Bhakari served with mashed Potato – Onion Subji along with spicy Lasooni Thecha.

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Desserts:

Citrus and Berry Parfait: One of the fancy dessert from T&S. Mandarin, white chocolate berry parfait covered with chocolate shell & it is flambéed.

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Baklava & Butterscotch: T&S is the only place where authentic Baklava served with Butterscotch Ice-Cream is served. The first look itself is drooling.

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A big thank you to Zainab for inviting us and Sasha, Team Pomelo Social, Sagar and Team Tales & Spirits for being an excellent hosts.

 

 

Disclaimer: I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

 

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Indigo Deli Koregaon Park -Reviewed

Indigo Deli

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Let me start a with a quote “Anything is good if it’s made of chocolate.”
― Jo Brand
But I say “Anything is good if it made in Indigo Deli”

Launched in 2005, Indigo Delicatessen has defined the quintessential Deli experience in India over the years. With accolades and awards, and many a ‘firsts’ along the way, the Deli developed a tradition of delighting guests and building a patronage. It originates from the house of deGustibus Hospitality, the pioneering company that gave shape to the iconic Indigo Restaurant in Mumbai and had re-written the rules of luxury dining in India in the early 2000’s.
Indigo Deli is an all-day café that offers its guests a comfortable and friendly atmosphere with an extensive and absolutely scrumptious menu consisting of contemporary Western Comfort food, cooked using an array of techniques and practices – mostly European and American. The fare can be best described as honest, unpretentious, good food, cooked from the heart with local sustainable produce.

Each Deli is unique, with a certain central focus that defines the space. Yet, there are several aspects across the Delis that bind them. The colours and tones used within each of the Delis lends to a sense of comfort and warmth within the space and adds to the overall experience. This is mimicked by the friendly and attentive service received during the course of every dining experience.

After winning the hearts by opening its flagship outlet in Pune at Phoenix Marketcity Mall, They have opened their second outlet’s door at Koregaon Park. I was invited for the Food tasting of this outlet. The menu remains the same but, the love they spread while serving their scrumptious food has already taken the foodies to the next level.

We started the Evening with a little chat with the Chef Tushar and we also discussed the Positive vibe this place has. The place is done so well, It has a feel of old English cafe on a busy streets of London, With wide clear windows and the table attached to each which gives a glimpse of the road. It has up class high head leather sofas with a lot of head room overall makes this place a unique for a Sunday Morning Breakfast.

The evening was set with specially curated menu by the chef himself, and he knows how to keep the patrons happy.
Amuse Bouche

Amuse Bouche: It was Potato & Leek with Chive Sour Cream and the Golden Fried Leeks. This was warm and soothing served in a Cup.
Salad @ Indigo Deli

Salad: This was a freshness overloaded salad with Kale, Fennel, Apple Batons added the little sweetness, Dried Cranberries this added sourness, Feta & Candied Pecan nut for the crunchiness. Perfect way to start your dinner.

Wafer Thin Pizza @ Indigo DeliWafer Thin Pizza @ Indigo Deli

Pizza: 3 Pepper & 3 Cheese Pizza: IndioDeli is the only place where you get the wafer thin crust, I really mean wafer thin crust here!! Perfectly baked without spoiling the crust. The 3 Cheese were cheddar, scamorza and mozzarella and 3 Peppers were Red, Yellow and Bhavnagari peppers. Combination of all six gave a perfect level of spice and good amount of cheese to make this a complete pizza.
Wafer Thin Pizza @ Indigo Deli

SDT Olives and Capers: Little sour with little juice in the Sun Dried Tomatoes(SDT) along with Black olives and Capers, these are basically the edible flower buds (capers), often used as a seasoning, and the fruit (caper berries), both of which are usually consumed pickled as well. The SDT are homemade to get the perfect quality of the tomato.

Spinach & Jerusalem artichoke Ravioli @ Indigo DeliSpinach & Jerusalem artichoke Ravioli @ Indigo Deli
Spinach & Jerusalem artichoke Ravioli: Jerusalem Artichoke is also called sunroot, sunchoke, earth apple, or topinambour. Ravioli was served with blistered cheery tomato, Crispy basil and bell pepper puree. These Ravioli were very delicate yet they were holding the stuffing very well.
Lemongrass Kaffir Lime Steamed Rawas with Cilantro- Black Olive Gnocchi Sauteed shitake and charred corn

Lemongrass Kaffir Lime Steamed Rawas with Cilantro- Black Olive Gnocchi Sauteed shitake and charred corn: As Chef wanted me to try the vegetarian version of this so with his magical cooking skills he took off the Steamed Rawas and made me a Veggi version. This dish was highly appreciated on the table by the non-vegetarians and it was swiped off within minutes.

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Desserts: Indigo Deli offers excellent varieties of desserts including multiple options of homemade ice-creams. We tried almost all the Desserts including Apple Pie, Chocolate layered Almond Cake, Chocolate Mud Cake and Blueberry Cheese Cake. All were just awesome.

A big Shout out for Svetlana for Invitation and Chef Tushar, Saptadeep and Team Indigo Deli (KP) for hosting us.

Zomato
Website

Address: 26/3A/2 Power Point UG 3, Lane Number 6, Koregaon Park, Pune.

Disclaimer: I was invited for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same. The blog is not personally or commercially influenced. I have not lifted, copied or plagiarised it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

 

Rajasthani Food Festival – The Orchid Hotel Balewadi.

Rajasthan- Land of Kings.
Rajasthani Food Festival @Orchid Hotel Balewadi.

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You will get the feel of the richness right from the entry when you arrive, you will be welcome with a tilak and offered with the Rajawadi Lassi loaded with Dryfruits. Then you enter through the replica of the Jaipur’s Famous Hawa Mahal. The staff is dressed in Rajasthani attire will welcome with Ram Ram Sa or Khamma Gani – A traditional way of welcoming the guest. The Boulevard is decorated with the Rajasthani artefacts and they also have traditional seating arrangement.

Coming to the Food: The Buffet spread is as usual is huge. They have three types of Dal Baatis, Seven types of traditional subzi, Ten mouth watering desserts, four types of appetisers, live counter of Chaat and Pani Puri along with Golawala, Salads and Soups. This is a huge spread!!!

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Things I tried: All the Dal Baati’s with the Panchmel Dal: Very Nicely prepared soaked in ghee, with Richness overloaded!! Gatte ki subji was perfectly cooked, with right amount of sourness.

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I just skipped the regular subzi’s to keep up some space for the Desserts.
In between I also tried some of the Chaats like Papadi Chaat, Kachori Chaat, Pani Puri. all were the winners!!
To end the mains I tried the Khichadi Kadhi- Hot Kadhi and soothing Khichadi completed the meal.

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Desserts:

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Churma: This was nice moist and aptly sweet, and it was a perfectly going with Panchmel Dal and Baati.

Churma Ladoo: The Churma was nicely roasted and added some dryfruits to it.
Malpua: It was bit dry, so gave a skip.
Other desserts were Imarti, Mawa Kachori a sweeter version of the Kachori with dryfruits, and some fusion desserts like Churma Mousse, Jalebi Rabadi Pie, Rasmalai.
Moong Dal Halwa- Graciously loaded with ghee and dryfruits.

Overall: This was a very unique experience of the rich culture of the Rajasthan. Rest Drool over the Pictures!!

A big Shout out to Neha for the Invitation and Team Orchid (Boulevard) for hosting us.

Important things to be noted:
Date of Festival: Its a ongoing till 6th of August.
Price : 1050/-  (Its a Pure Vegetarian Festival) 
Timings- 12.30 to 3.00 PM & 7 to 11 PM, Sunday Brunch- 12 to 4 PM

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Sheesha- The Taste of Flame- Reviewed

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The famous chain of restaurant Sheesha has recently opened its doors at Ishanya Mall which happens to be buzzing place especially since the 500m Rule has been applicable. In recent months we have seen many Brands of Bars and Eateries have bloomed up. Sheesha has placed on a roof top of the Ishanya mall (It has a temporary covered for the rains)

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SHEESHA is an restaurant serving authentic North Indian Cuisine especially Awadhi and Muglai Cuisine. Menu is filled with exquisite and carefully selected dishes which are subtle yet daring. Only restaurant in Pune to introduce Nawabs of Awadh for their love of music, dance, of epicurean delights and of grand gestures. And the good news is that they have Sheesha with many flavours to choose from. Talking about their Food they try new and old recipe, experimenting and innovating to keep up with the race. Internationally acclaimed, EX-ITC Chef Kader Khan founding partner of sheesha all the way from Lucknow brings you the different taste of flame whose experience has crossed a silver jubilee in making 386 different kinds of only kebabs.

I was the part of First Bloggers table held at Sheesha Pune.

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Ambience: Restaurant have huge space. They have three option of sitting the regular Tables and chairs, second one is the cabana style sitting for small group or family and the Round table with separate area.

As we settled down, we started with some mocktails followed by the starters to cool down ourselves.

 

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Soup: Tomato Sorba: Basic Tomato shorba nothing fancy about it.

Cheese Corn Kurkure: Deep fried stuffed with googy cheese and corn was good to start with. The cover was enough crunchy to hold the cheese and with the first bite the cheese was oozing out.

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Makai Malai Seekh Kebab: This starter was served on a sizzling hot plate. Nice and mouth melting Keba, distinct in taste and aroma.

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Paneer Shashlik: Again this was served on the sizzling plate. Flavoursome Paneer mixed with roughly chopped vegetables which were tossed in a tangy tomato base puree, this give a nice colourful presentation.

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Baby Corn Amritsari: Deep fried Baby corns in Amritsari species. I my opinion
it was bit over fried which tend to lose the tenderness of the babycorn.

Main Course

There was huge spread from we had to choose, which made our task bit difficult. The main course was much better than starters.

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Tawa Sabz Banjara: This was the winner of evening. Perfect in taste, Spiciness, rich in aroma, roughly chopped vegetables served in a flat tawa style plate. This goes will with Butter Garlic Naan.

Dum Aloo Nawabi: As the name suggest, Soft Dryfruits stuffed dum aloo cooked in Cashew gravy and cooked in rich creamy gravy to get the perfect consistency.

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Dal Bukhara: One of the best dal in the town, slow cooked for hours to get the thickness without adding any thickening agent which can be felt right from the first bite. This goes well with Kadak Roti and Jeera rice.

Veg Biryani: Moist, Flavourful, rich in aroma, perfectly cooked with equal amount of spice.Vegetables were perfectly cooked and chunky. No issues at all.

Desserts:

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Avadhi Lasooni Kheer: This was something unusual in the dessert section so we ordered that. Basically it was Kheer with very finely chopped garlic mixed with the kheer. If you don’t like garlic’s after taste, then this dessert is not ment for you. It’s different and unique.

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Gulab Jamun: Small in size soft and dipped in sugar syrup.

Overall a good experience apart from some teething issues. And of course they serve different flavours of Sheesha and they have weekly Sufi nights to enjoy along with good food.

A Big shout out for the Shivangi from Carpe Diem for invitation and Team Sheesha for hosting us.

Address

Ishanya Mall, Arced 5, Terrace, Opposite Golf Course, Off Airport Road, Yerawada, Pune

Contact : 020 30162212

Zomato Link

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Disclaimer:

I was for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.

The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

COCO- Sushi & Bar-The Members only Club in Pune.

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Lets paint the town #Black. Black is always associates with authoritative and powerful so as this place is, COCO is uber and upscale place to be. This place is here to revamp the nightlife scene of Pune. Lets get more details about this.

Pune’s nightlife space has changed, as the city gets its first ever members only lounge, COCO Sushi & Bar. Located in the heart of the city, on the 12th floor of Onyx towers, the 180-degree view from COCO is mesmerising.
The concept is by Kunal Mhaske, a well-known restaurateur in Pune, who already has successfully established brands like Raasta Café & Penthouze in the city.
A perfect place to party with like-minded people or to wine and dine with your near and dear ones, COCO strives to bring back the long-lost nightlife culture Pune had a few years back and be the go to place to unwind and celebrate with its close knit social circle. It’s a space where the crème de la crème meet, bond, dine, party, network with each other and have a good time being in their comfort zone with familiar faces around.
The lounge is spread across 3000 sq. ft and seats 70 guests. The interiors of COCO can be best described as classy, chic with a dark ambiance, starry lights running along the length of the club and the ceiling donned with stylish chandeliers that further add to the exclusivity and luxury of the space. 
There are comfortable couches, high tables & chairs, a private dining area for guests and two outdoor spaces on its either side overlooking the vast expanse of the city. The highlight of the lounge is COCO’s logo, which is the bee mounted on the central pillar and etched in golden on the tables.
The cuisine at COCO is Asian and has a delectable range of bar bites and appetizers.
Chef Jugal Pradhan, Consulting Chef at COCO is at the helm of the kitchen. Chef Jugal born in Darjeeling, his journey through the mountainous ranges all the way to Tengra, gave him an insight to the surreal flavors. He draws his inspiration for cooking in his early years from his grandmother. Soon enough he went on to travel the orient, to Thailand, Japan, Singapore, Malaysia, Vietnam, Cambodia, Indonesia, China, Bhutan, Tibet and Nepal. He has worked in the Pan Asian Kitchen in Chiang Mai, Thailand; The Chinese Room, Kolkata, Nobu in Monte Carlo, Hakkasan and Yauatcha in Mumbai.
Chef Jugal says “The menu will be extensively sushi based, which denotes a generic term for all or any appetizers at COCO. Right from the soups, salads, dimsums, dumplings, nigiris, sashimis, the portions are customized to individual servings and to offer a variety.”
Some of the signature appetizers are a variety of sushi rolls, the Beijing Duck Thong Soup, Smoked Edamame Dumplings, Roast Duck with Ponzu, Lemongrass Fish Cakes, the Dynamite Shrimps, Banana Leaf Wrapped chicken, a variety of ramens, to name a few. 
The thought behind keeping the menu only Asian, is that Asian flavours are sharp and apt for the Indian palate. Also, the dessert menu has been curated with attention to details and has very unusual combinations like Wildflower Honey Pannacotta, Wasabi Ice Cream, and the Smoked Dark Chocolate Mousse Cake, that would be a perfect end to the sumptuous Asian meal. 
The eclectic bar experience with premium liquor and interesting cocktails such as Black Irish, Sleeping Volcano, Bloody Maria, Old Samurai’s Mojito, Dragon’s Nest Caprioska, Spiced Rum Fig Sour, and Japanese whiskies like Hibiki & Kawasaki Whisky, add to the top notch and classy vibe at COCO Sushi & Bar.
Speaking on the members only lounge concept, founder Kunal Mhaske says, “I always wanted to have a private space for my social circle, where people could just come and have fun without worrying about their security and enjoy themselves thoroughly with familiar faces around. Moreover, a classy place where guests would want to make that extra effort to dress up and come to party”.
COCO opened to its exclusive members on 21st April 2017, Friday with its flagship property “Black Friday”, an energetic, fun party to bring in and celebrate the weekend. 

COCO Sushi & Bar will be open for dining on all evenings of the week except Mondays while the club nights will be on Wednesdays, Fridays and Saturdays, 11:30 pm onward.
Members can make reservations for their guests for dining from their registered mobile number, but will need to accompany the guests for club nights.

Brief History about Sushi: The original form of sushi first came to Japan from Southeast Asia around 2000 years ago. The form of Sushi we know today came into being around the 8th century. Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Narezushi was made of this gutted fish which was stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. The fermented rice was discarded and fish was the only part consumed. This early type of sushi became an important source of protein for the Japanese.

I was invited for the Food Tasting of their exclusive Asian menu.

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California Sushi Roll
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California Sushi Roll
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California Sushi Roll
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California Sushi Roll

California Sushi Roll: As one of the recommended dish of the restaurant, for any sushi lover this will steal your heart.This sushi is made inside-out with perfectly cooked rice, stuffing and it was nicely plated. California Sushi Roll one of the most popular styles of sushi in the US market, the California roll has been influential in sushi’s global popularity and in inspiring sushi chefs around the world in creating their non-traditional fusion cuisine. Tōgarashi is Japanese for genus Capsicum, or specifically the species Capsicum annuum, and commonly translated as chili pepper. Gari is a type of tsukemono (pickled vegetables). It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Young ginger is generally preferred for gari because of its tender and natural sweetness. Gari is often served and eaten after sushi, and is sometimes called sushi ginger. It is considered to be essential in the presentation of sushi. It is used to cleanse the palate between eating different pieces of sushi, or alternatively before or after the meal.

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Wild Mushroom Sushi
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Wild Mushroom Sushi

Wild Mushroom Sushi: Tender shredded mushroom rolled up in sushi rice served with Tōgarashi and Gari perfectly made. Strong flavour of Tōgarashi made this sushi outstanding.

 

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Miso Shiro Soup

Miso Shiro: A delicate Miso broth with wakame, it’s a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads. It’s known for its health benefits. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. Generally miso is salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Overall a tasty and warm soup with loaded health benefits.

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Sam Tom Salad

Sam Tom Salad: This is a classic Thai favourite salad made of raw shredded papaya, Beans, Cherry Tomatoes and garnished with crushed nuts. Perfect taste of sweet and sour.

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Crispy Lotus Stem
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Crispy Lotus Stem

Crispy Lotus Stem: If the restaurant is serving Asian cuisine then this appetiser has to be in the menu. Honey glazed crispy lotus stem with sweet chilly made this dish one of the favourite on the table.

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Edamame & Truffle oil Dumplings

Edamame & Truffle oil Dumplings: When dumpling container arrived and when it was opened these cute little dumplings made every one say wow!! These little ones wrapped around with the thin cover giving a polished light green in colour. Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins from East Asia. Texture was shiny, smooth and delicate.

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Spicy Broccoli Dumpling

 

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Spicy Broccoli Dumpling

Spicy Broccoli Dumpling: Again golden little pouch shape dumplings with a crushed broccoli stuffing was perfectly soft. Although its named as spicy Dumpling but wasn’t at all spicy.

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Tempura Vegetables
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Tempura Vegetables

Tempura Vegetable: Crispy deep fried vegetables. Basically Tempura is a classical Portuguese dish brought to and popularised by Japan, consisting of seafood or vegetables that have been battered and deep fried.

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Rock Corn Dynamite

Rock Corn Dynamite: One of the fancy looking dish where in the fried corn balls were placed on a vertical arrows and served with their homemade dynamite sauce.

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Golden Silken Tofu with Ponzu
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Golden Silken Tofu with Ponzu

Golden Silken Tofu with Ponzu: Special mention to the tofu, it was silk soft, mouth melting tofu I have every eaten, absolutely delicious dish. It was tossed in homemade Ponzu sauce which is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown colour. This was served with Japanese rice.

Desserts:

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Smoked Chocolate Mousse cake
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Smoked Chocolate Mousse cake

Smoked Chocolate Mousse cake: Anything of chocolate is always good!! beautifully plated, good amount of chocolate with the balanced taste of bitterness and sweetness.

 

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Honey Panacotta
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Honey Panacotta

Honey Panacotta: This was much talked about dessert of the COCO. Panacotta was melting in mouth with good amount to sweetness.

 

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Tender Coconut Mousse
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Tender Coconut Mousse

Tender Coconut Mousse: Nice looking dessert but taste wise it was somewhat sourish so did’t go ahead and spoons were down.

 

***Thank you Svetlana from Carpe Diem for Invite and Team COCO Pune for Hosting us. ***

 

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Interiors
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Interiors

 

Facebook Page

Contact No: 073979 99999

Zomato Link

Address

12th Floor, Onyx Towers, Mundhwa, Pune.